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1. Legumes: When must we add salt?

   Legumes are among the few foods which benefit from the addition of salt at the end of cooking becaus...

   Anonymous (not verified) - 21 September, 2012

2. Legumes: Do we really have to throw away the first water?

   In my opinion this is not necessary when cooking legumes. What I suggest is, when the legumes come t...

   Anonymous (not verified) - 21 September, 2012

3. Mushrooms: Should they be washed?

   There is a common assumption that mushrooms should not be washed because they absorb a large quantit...

   Anonymous (not verified) - 21 September, 2012

4. Salad: How many different salad greens can I add?

   A salad can contain as many different salad greens as you like. The best known and more widely used ...

   Anonymous (not verified) - 21 September, 2012

5. Salad greens: Should I throw them away if they are wilted?

   Salad greens wilt because they lose their moisture. Thankfully, this process can be partly reversed....

   Anonymous (not verified) - 21 September, 2012

6. Salad greens: How can I tell if they are fresh?

   Freshness criteria for salad greens are: liveliness,  bright color,  and relative rigi...

   Anonymous (not verified) - 21 September, 2012

7. Animal origin stock: What defines its flavor?

   Bones define the type and flavor of stock. Meat stock takes its flavor from bones so, if we use bone...

   Anonymous (not verified) - 22 September, 2012

8. Vegetarian stock: Can I make it?

   Stocks are not only produced from animal bones. A vegetable stock, for example, can be made using ve...

   Anonymous (not verified) - 22 September, 2012

9. Stock: Where can I use it?

   Generally, one must bear in mind that stock makes all the difference in cooking and, in most cases, ...

   Anonymous (not verified) - 22 September, 2012

10. Homemade stock: How long does it keep?

    You can make a fair quantity of stock and store it in airtight containers in the freezer for 3 month...

    Anonymous (not verified) - 22 September, 2012

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